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Discover Sakanaya no Daidokoro at Sapporo's historic Nijo Market! Find out why this 'Fish Shop's Kitchen' is a must-visit for the freshest Kaisendon. Get tips on menu, location, and what to expect.
Sapporo is truly a foodie's paradise, boasting an incredible array of culinary delights.
But if I had to pick just one must-try dish, it would absolutely be Kaisendon!
With over a century of history, Nijo Market, affectionately known as "Sapporo's Kitchen," is where you can find the freshest seafood, often caught that very day.
Address: Japan 〒060-0052 Hokkaido, Sapporo, Chuo Ward, Minami 2 Johigashi, 2 Chome Konishi Bldg 1F
Hours: 7:00 AM - 4:00 PM
Phone: +81112512219
On my last morning in Sapporo, Hokkaido, I made an early start to Nijo Market.
Nijo Market is super close to Odori Park, the main thoroughfare for the famous Sapporo Snow Festival.
📍 Nijo Market Kaisendon_Sakanaya no Daidokoro Nijo Market Branch
Japan 〒060-0052 Hokkaido, Sapporo, Chuo Ward, Minami 2 Johigashi, 2 Chome 小西ビル １ 階
📍 Odori Station
Japan 〒060-0042 北海道札幌市中央区大通西２−2
As you can see from the map, Nijo Market is just about a 5-minute walk from Odori Station, accessible via exits 34 or 35.
The market is home to several well-known spots famous for their delicious Kaisendon.
Places like Oiso and Donbei always have a long line!
And sure enough, there was a substantial queue on the day I visited too.
So, I decided to head to Sakanaya no Daidokoro, located right across from Oiso.
Translated, "Sakanaya no Daidokoro" means "The Fishmonger's Kitchen" – a perfectly fitting name!
Restaurant Exterior & Menu
There were about four people in line here, but two went in, making the wait a bit shorter.
I recalled seeing good reviews for this spot on Google and Naver, so I decided to dive right in!
You'll spot a tempting array of dishes, including limited-time specials, Omakase, Uni (sea urchin), and fresh oysters.
As I was pondering the menu, a friendly staff member came out to explain everything.
The menu on the left is in Japanese, and the one on the right is in English.
The sea urchin (uni) was indeed quite pricey.
Even though it's a large portion, ~$55
The menu was thoughtfully designed, allowing you to choose from a diverse selection of 2-3 types of seafood to mix and match.
The most popular item on the menu is the "Chef's Omakase," or the "Chief's Choice Seafood Bowl."
You'll discover a bounty of seafood, including Hokkaido-sourced uni, ikura (salmon roe), tarabagani (red king crab), and so much more.
While the official opening hours are 7 AM to 4 PM, they often close earlier if ingredients run out, so I highly recommend going early. Plus, an early start means you'll enjoy the freshest catch!
Inside the Restaurant
Inside, it's common to share tables with other diners.
If you're a pair, you'll often find yourselves seated side-by-side at a table.
I suspect this arrangement makes it easier for groups to leave together after sharing a table.
On the table, alongside tea and soy sauce, the white bottle was hand sanitizer – a thoughtful touch!
Two people were already seated, so we joined them, and my son and I settled in side-by-side.
Omakase Kaisendon
Being morning, the seafood looked even fresher and more appetizing, piled high on the dish.
Time to savor each delightful bite, one by one!
Normally, I'm not the biggest fan of *maguro akami* (lean tuna), but the color here was so rich, it almost reminded me of premium beef!
My eldest, who's already a sushi enthusiast, was absolutely mesmerized! This *kaisendon* (seafood rice bowl) was a brand new and exciting experience for them.
Snow crab legs and glistening salmon.
Then there was the *uni* (sea urchin roe) and *ikura* (salmon roe). I was pleasantly surprised by how incredibly fresh and flavorful the *ikura* was! And as for the *uni*... well, it practically speaks for itself, doesn't it?
Was that a whelk or a conch? I couldn't quite tell, and the white fish was a delightful mystery too!
This was my very first time experiencing *shirako* (fish milt) prepared as sashimi. While it was an interesting culinary adventure, the taste was, well, just okay for me personally.
Mackerel and tuna were served *tataki*-style, lightly seared to perfection.
And this, without a doubt, looked like a beautiful sea bream!
Sweet, succulent *amaebi* (sweet shrimp)!
The *ikura* and *uni* were also delightfully sweet.
There was negitoro as well!
The fish next to it looked like toro or other parts of tuna.
I finished my meal with a delightful salmon topping.
And my son opted for crab to complete his experience!
We made sure to visit Nijo Market around 8 AM for breakfast and enjoyed a truly delicious morning feast.
When you come to Sapporo, there are some absolute must-try dishes!
While you'll find a wide array of delicious options like ramen, Genghis Khan (lamb BBQ), kaisen-don (seafood rice bowl), and soup curry, I particularly recommend savoring kaisen-don at Nijo Market.
Nijo Market, often called "Sapporo's kitchen," boasts a rich history spanning over 100 years.
My son and I had a fantastic kaisen-don experience at a restaurant inside Nijo Market called Uoya no Daidokoro Nijo Market (Fishmonger's Kitchen Nijo Market).
Though the price was a bit on the higher side, I genuinely believe it's an experience worth having at least once!
Immerse yourself in the century-old tradition of Nijo Market, where you can discover incredibly fresh seafood caught on the very same day, and treat yourself to an unforgettable meal.
Sakana-ya no Daidokoro Nijo Market branch is located about a 5-minute walk from Odori Station Exit 34 or 35. It is also very close to Odori Park, which is the main street for the Sapporo Snow Festival.
Sakana-ya no Daidokoro Nijo Market branch operates from 7 AM to 4 PM. However, it may close earlier if ingredients run out, so we recommend visiting early in the morning.
The most popular menu item at this restaurant is the 'Chef's choice seafood bowl'. The sea urchin (uni) portion is generous and costs ~$55.
It is often necessary to share tables inside the restaurant. Especially if two people visit, you will likely be seated side-by-side at a table.
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